Recipe courtesy of Brad Sorenson

Iceberg Wedge Salad with Creamy Gorgonzola Dressing

Name: Iceberg Wedge Salad with Creamy Gorgonzola Dressing
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 1 cup sour cream; 1 cup prepared mayonnaise; 1/2 cup gorgonzola cheese, crumbled up; 2 to 4 tablespoons buttermilk; Kosher salt and freshly ground black pepper, to taste; Kosher salt and freshly ground black pepper, to taste; 2 tablespoons mixed chopped fresh herbs (such as parsley, sage, and basil); 1 head iceberg lettuce, quartered, core removed; 8 strips good quality bacon, cooked crispy; 8 tear drop, or grape tomatoes, halved; 1/2 cup blue cheese, crumbled

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: 4 servings

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Ingredients

1 cup sour cream

1 cup prepared mayonnaise

1/2 cup gorgonzola cheese, crumbled up

2 to 4 tablespoons buttermilk

Kosher salt and freshly ground black pepper, to taste

2 tablespoons mixed chopped fresh herbs (such as parsley, sage, and basil)

1 head iceberg lettuce, quartered, core removed

8 strips good quality bacon, cooked crispy

8 tear drop, or grape tomatoes, halved

1/2 cup blue cheese, crumbled

Directions

In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola. Using a wooden spoon, stir the mixture to combine the cheese through the mixture. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency. Season the mix with salt, and pepper, to taste. Stir in the fresh herbs.
Place a wedge of lettuce on a plate, coat liberally with the blue cheese dressing, and crumble some cooked bacon on top of the dressing. Dress each plate with 2 halved tomatoes, some blue cheese, and season with a little bit of salt and pepper.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.